We also had loads of side dishes: poke (raw fish), edamame (soy beans), toss salad, dinner rolls, etc. Too much food! We were so stuffed!

Can’t forget the wines! The Stella Berry and the peach Moscato paired well with our feast.

And this glory- pumpkin/custard pie! All in one- yummy!

The stuffing was very simple to make. You need the following ingredients:

Stove Top stuffing mix OR any stuffing mix of your choice. I used Love’s Bakery’s stuffing mix this year.

Celery

Carrots

Chopped olives

Onions

Craisins or raisins

Pine nuts (optional, which I forgot to add this year)

Chicken broth

Sauté the celery, carrots, and onions together with either olive oil or butter. Let that cool. Mix stuffing mix, chopped olives, craisins/raisins, and pine nuts together. Throw in the sautéed veggies and mix together. Drizzle some chicken broth. Cover with foil, bake at 350° for 30-45mins. I like my stuffing loose and crunchy.